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Moroccan Spiced Chicken Briouats Recipe

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4.6 from 7 reviews

Moroccan Spiced Chicken Briouats are flavorful, crispy triangular pastries filled with a fragrant blend of shredded chicken, aromatic spices, and fresh herbs. These golden-baked bites make a perfect appetizer or snack, offering a delightful combination of tender, spiced chicken wrapped in flaky phyllo pastry.

Ingredients

Filling

  • 2 cups cooked shredded chicken (breast or thigh)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh coriander

Pastry and Finishing

  • 8 phyllo sheets or brick pastry
  • 1 egg yolk (for sealing)
  • 2 tablespoons melted butter or neutral oil (for brushing)
  • Dried mint or parsley flakes (for garnish)

Instructions

  1. Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Add spices and chicken: Mix in ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Stir to combine all spices evenly. Add the cooked shredded chicken and toss well to coat the meat with the spices and onion mixture. Cook for 2-3 minutes to warm through and blend flavors. Remove from heat and stir in chopped parsley and coriander. Let cool slightly.
  3. Prepare the pastry sheets: Lay one phyllo sheet on a clean surface, keeping the rest covered to prevent drying out. Brush the sheet lightly with melted butter or oil. Cut the sheet lengthwise into 3 strips, approximately 3 inches wide.
  4. Assemble the briouats: Place a spoonful of the chicken filling at one end of a pastry strip. Fold the corner over the filling to form a triangle, then continue folding the pastry over itself in a triangular shape until you reach the end of the strip. Seal the edge with a bit of beaten egg yolk.
  5. Brush and prepare for baking: Place assembled briouats on a baking sheet lined with parchment paper. Brush the tops with melted butter or oil for a golden finish.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 20 minutes, or until they are crisp and golden brown.
  7. Garnish and serve: Remove from oven and sprinkle with dried mint or parsley flakes for an aromatic touch. Serve warm as an appetizer or snack.

Notes

  • To prevent phyllo dough from drying out, always keep the sheets covered with a damp cloth while working.
  • If you prefer, use brick pastry sheets as an alternative to phyllo sheets.
  • For sealing the briouats, you can substitute the egg yolk with a mixture of flour and water to make a vegan-friendly adhesive.
  • Use neutral oil like vegetable or canola oil instead of butter for a lighter version.
  • Leftover briouats can be stored in the refrigerator and reheated in the oven to retain crispness.

Find it online: https://mealsbykate.com/moroccan-spiced-chicken-briouats-recipe/